11 INGREDIENTS • 11 STEPS • 1HR 30MINS

Creamy Chayote Gratin

Name: Creamy Chayote Gratin
Total time: PT5400.0S
Yield: 4
Ingredients: 2 Chayote Squash; 2 Shallot; 1 tablespoon Butter; 1 tablespoon All-Purpose Flour; 3/4 cup Milk; 1 teaspoon Salt; 1 teaspoon Fresh Thyme; 1 cup Gruyère Cheese; 1/4 cup Breadcrumbs; as needed Vegetable Oil Cooking Spray; to taste Water

Recipe

5.0

2 ratings

This creamy gratin uses an often overlooked vegetable -- Chayote squash!

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Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

This creamy gratin uses an often overlooked vegetable -- Chayote squash!

1HR 30MINS

Total Time

$1.87

Cost Per Serving

Ingredients

Servings

4

us / metric

2

Chayote Squash

2

Shallots, minced

1 Tbsp

1 Tbsp

3/4 cup

1 tsp

1 tsp

Fresh Thyme, chopped

1 cup

Gruyère Cheese, shredded

or Emmental Cheese or Comte Cheese

1/4 cup

Breadcrumbs

or Fresh or Store-Bought

as needed

Vegetable Oil Cooking Spray

to taste

Water

Nutrition Per Serving

VIEW ALL

Calories

246

Fat

13.8 g

Protein

12.8 g

Carbs

18.5 g

Love This Recipe?

Add to plan

Creamy Chayote Gratin

Save

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Spray four 1/2-cup ramekins with Vegetable Oil Cooking Spray (as needed) and arrange on a baking sheet, set aside.

step 3

Fill a medium saucepan 3/4 full with Water (to taste). Add Salt (1 tsp) and bring to a boil.

step 4

Slice the Chayote Squash (2) in half lengthwise and remove the seed. Add the chayote to the boiling water reduce heat to a simmer and cook for 30-35 minutes or until tender.

step 5

Transfer the squash to the bowl of a food processor and pulse several times to puree. If squash is very liquid-y and loose, pour it into a fine mesh sieve and strain the excess liquid from the puree. Transfer the puree to a bowl and set aside.

step 6

In a small saucepan over medium high heat, melt the Butter (1 Tbsp) and add the minced Shallots (2). Saute the shallots until tender and translucent.

step 7

Sprinkle in the All-Purpose Flour (1 Tbsp) and remaining salt and stir to coat the shallots, cooking for about 1 minute. Add the Milk (3/4 cup), stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat.

step 8

Stir in the chopped Fresh Thyme (1 tsp) and shredded Gruyère Cheese (1 cup). Add the béchamel sauce to the puree and stir to combine.

step 9

Divide the gratin evenly into the 4 ramekins and top with remaining cheese and Breadcrumbs (1/4 cup).

step 10

Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted.

step 11

Let the gratin sit for 10 minutes before serving. Serve and enjoy!